Inactivation of Escherichia coli by alternative electric current in rivers discharged into sea

Birbir, Meral; Hacıoğlu, Hüsniye; Birbir, Yasar; Altuğ, Gülşen

doi:10.1016/j.elstat.2009.01.049

Cited by 12 publications

(7 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This process is called electrolysis and was also observed by Li et al (1993). It is possible that the formation of this active chlorine gas could be a factor that affected the inactivation of the E. coli cells (Birbir et al, 2009;Mahapatra et al, 2011;Saif et al, 2006). Another possible factor that could have contributed to the inactivation of E. coli cells was the NaCl solution itself that was used as an electrolyte to facilitate the conduction of electricity.…”

Section: Possible Causes For Microbial Reductionmentioning

confidence: 94%

“…The authors concluded that the bactericidal effects depended on the energy passing through the bacterial suspension and on the time during which the cells were left stranded in the medium after treatment. Birbir et al (2009) reported the inactivation effect of AC on E. coli ATCC 25922 and fecal E. coli MAAG 1405 in water samples. They observed that both bacterial strains were completely inactivated within 1-3 min of treatment using 1 A in marine waters.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Efficacy of low-voltage AC for inactivating surface adherent Escherichia coli O157:H7 on beef

Harris

Mahapatra

Jones

et al. 2011

IJFSNPH

View full text Add to dashboard Cite

Experiments were conducted using low-voltage alternating current (AC) to inactivate surface adherent Escherichia coli O157:H7 on beef samples. Beef samples (25 × 25 × 25 mm) were inoculated with E. coli and placed in sodium chloride solution which served as an electrolyte. Electrical current (AC) was applied to the beef samples. Frequencies of 1, 10, and 100 kHz and current intensities of 300 mA (15 mA/cm 2 ), 600 mA (30 mA/cm 2 ), and 900 mA (45 mA/cm 2 ) at treatment durations of 2, 8, and 16 min were investigated. A 2.15 log 10 reduction was achieved using a 16 min treatment time with 900 mA (45 mA/cm 2 ) current intensity and 1 kHz frequency.

show abstract

Section: Possible Causes For Microbial Reductionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Efficacy of low-voltage AC for inactivating surface adherent Escherichia coli O157:H7 on beef

Harris

Mahapatra

Jones

et al. 2011

IJFSNPH

View full text Add to dashboard Cite

show abstract

“…When NaCl is used as a medium to apply low level current, both NaCl and the low-level current can act synergistically in inactivating microorganisms. When electrolyzed, chlorides are converted to chlorine gas, which can play a significant role in inactivation of E. coli [100].…”

Section: Low-voltage Direct Electric Currentmentioning

confidence: 99%

Preharvest Management and Postharvest Intervention Strategies to Reduce Escherichia coli Contamination in Goat Meat: A Review

Kannan

Mahapatra

Degala

2021

Animals

View full text Add to dashboard Cite

Goat meat is the main source of animal protein in developing countries, particularly in Asia and Africa. Goat meat consumption has also increased in the US in the recent years due to the growing ethnic population. The digestive tract of goat is a natural habitat for Escherichia coli organisms. While researchers have long focused on postharvest intervention strategies to control E. coli outbreaks, recent works have also included preharvest methodologies. In goats, these include minimizing animal stress, manipulating diet a few weeks prior to processing, feeding diets high in tannins, controlling feed deprivation times while preparing for processing, and spray washing goats prior to slaughter. Postharvest intervention methods studied in small ruminant meats have included spray washing using water, organic acids, ozonated water, and electrolyzed water, and the use of ultraviolet (UV) light, pulsed UV-light, sonication, low-voltage electricity, organic oils, and hurdle technologies. These intervention methods show a strong antimicrobial activity and are considered environmentally friendly. However, cost-effectiveness, ease of application, and possible negative effects on meat quality characteristics must be carefully considered before adopting any intervention strategy for a given meat processing operation. As discussed in this review paper, novel pre- and post-harvest intervention methods show significant potential for future applications in goat farms and processing plants.

show abstract

“…All these oxidants can induce oxidative stress and cells death. Another mechanism of electrochemical disinfection involving the effect of electric fields which leads to the irreversible permeabilization of cell membrane has been established (Birbir et al 2009;Drees et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of electrode material and supporting electrolyte on the treatment of water containing Escherichia coli by electrocoagulation

Ndjomgoue-Yossa

Nanseu‐Njiki

Kengne

et al. 2014

Int. J. Environ. Sci. Technol.

View full text Add to dashboard Cite

Laboratory experiments were carried out to investigate the mechanisms of electrochemical disinfection of artificial wastewater contaminated by Escherichia coli culture (5 9 10 5 UFC/100 mL) using electrocoagulation. In order to go deeply into the mechanism of the process, the behaviors of two dissolved-type electrodes (ordinary steel and aluminum) and a non-dissolved-type (carbon graphite) electrode were compared. The ordinary steel electrode was found more efficient for E. coli cells destruction compared to aluminum and carbon graphite electrodes. In order to determine the most favorable condition for the treatment, the effect of various supporting electrolytes including, sodium chloride, sodium sulfate and sodium nitrate, was scrutinized. E. coli is inactivated by 5 log units for a charge loading of 37.30 F/m 3 for sodium sulfate, 24.87 F/m 3 for sodium nitrate and 12.43 F/m 3 for sodium chloride. It thus appears that the most favorable supporting electrolyte type for this method of disinfection is sodium chloride, a fact which can be explained by the formation of disinfectant byproducts such as chlorine dioxide, hypochlorite ions and perchlorate ions. From the results obtained, electrocoagulation applied to the elimination of E. coli proceeds through three combined effects: the electric field, the actions of oxidants electrogenerated during the process and the adsorption by the metallic hydroxides formed in solution.

show abstract

Inactivation of Escherichia coli by alternative electric current in rivers discharged into sea

Cited by 12 publications

References 42 publications

Efficacy of low-voltage AC for inactivating surface adherent Escherichia coli O157:H7 on beef

Efficacy of low-voltage AC for inactivating surface adherent Escherichia coli O157:H7 on beef

Preharvest Management and Postharvest Intervention Strategies to Reduce Escherichia coli Contamination in Goat Meat: A Review

Effect of electrode material and supporting electrolyte on the treatment of water containing Escherichia coli by electrocoagulation

Contact Info

Product

Resources

About